Food From Around the World

Some stuff, mostly from my sketchbooks.

Ticking off Georgia next on the old eat, drink and map my way around the world,Woodberry’s Wine stuck this bottle of wine up on Instagram last week so it was eyed up for the easy win (e). Georgia has the earliest archaeological evidence of wine making at 6000BC, like 8000 yrs of wine making….8000 yrs!..like

Rye bread made with a traditional Latvian recipe for eat around the world…was beside an eastern European shop this morning so seemed like an easy win. Rye bread like this is a bit too dense for my taste, same with the dense soda bread they serve around Ireland with soup…I like the crispbread rye thing

a go at poulet moambe (chicken in palm butter) for the Democratic Republic of Congo, this is my 2nd go at this, the 1st attempt wasn’t great…this is nicer, though very rich….not sure this is a keeper in fairness

‘Arroz chaufa…. is a fried rice dish from Peru. It is part of the Chinese Peruvian cuisine, which is called chifa.’ Is it there a word like ‘brunch’ for a lunch dinner hybid? There should be.This is nice but I’d maybe tone down the white pepper in this recipe

a go at a ‘chivito’, (“little goat”)…the national dish of Uruguay.Basically a sandwich with steak, ham, egg, bacon (I left it out), mozzarella, lettuce, pepper, tomato… probably something else I’ve forgotten to mention.yeah, tasty but you wouldn’t want to be eating it everyday!

(Ch) eat around the world mode active and I think this is ‘Osh El Bulbul’ baklava,which translates from Arabic as ‘nightingale’s nest’ Baklava is popular in loads of countries and I read that this birds nest version was popular in Syria….not sure if that true but hey, we’ll run with it. I’ve found baklava bit

more boring food photos coming atcha…sorry!This is a go at skoudehkaris for Djibouti, a spicy one pot lamb and rice dish… pretty much like a biryani, tasty enough….though I might have gone overboard with cardamom and cloves

Trinidad and Tobago on my cook around the world project.I’m being lazy and not really cooking here, making a really bad Old Fashioned and using the old Angostura bitters, which are made in Trinidad. ‘Angostura bitters (English: /æŋɡəˈstjʊərə/) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices,[1] produced by House of

Nicaragua next…are you lactose intolerant? Then stay away from this tres leches cake (three milk cake). This has evaporated, condensed and ordinary milk …then cream on top as well, which actually seems to turn the sweetness down a notch… which is good I’m never making this again, it’s actually pretty tasty but is too rich